Pop your popcorn. Here is how I pop mine on our stovetop

Combine coconut oil, maple syrup, vanilla, and sea salt in a saucepan over medium-high heat.

Heat the caramel mixture, stirring occasionally, until it reaches 230°F with a candy thermometer.

Remove from heat, stir in the baking soda (it will foam up), and pour over popcorn in a large mixing bowl.

Spread popcorn out on Silpat lined baking sheets and allow to harden.

You can let it cool a bit and then form into balls using coconut oil greased hands if you want to make caramel corn balls.

Store in an airtight container, it lasts longer in the fridge.

Now for a little caramel corn #foodporn!

Look at this caramel deliciousness!